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Thai cuisine is renowned worldwide for its vibrant flavors, aromatic herbs, and complex combinations of sweet, salty, spicy, and sour. It's a culinary tradition that beautifully reflects Thailand's rich culture and history, attracting food lovers from all walks of life. Among the many dishes that make Thai cooking famous, Panang curry stands out for its unique flavor and creamy texture, making it a favorite among curry enthusiasts.

The Best Thai Chicken Panang Curry

Discover the rich, aromatic flavors of Thailand with the best Thai Chicken Panang Curry. This delightful dish features a creamy coconut base, tender chicken, and a blend of spices that creates a harmonious balance of sweet, salty, and spicy flavors. Whether you're a seasoned cook or just starting out, this recipe is easy to follow and guaranteed to impress. Dive into the vibrant world of Thai cuisine today! #ThaiFood #Curry #PanangCurry #Homemade #ComfortFood #CookingAtHome #AuthenticFlavors
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Ingredients
  

1 lb boneless, skinless chicken thighs, sliced into bite-sized pieces

2 tablespoons Panang curry paste

1 can (400ml) coconut milk

1 tablespoon fish sauce

2 teaspoons sugar

1 tablespoon vegetable oil

1 red bell pepper, sliced

1 cup green beans, trimmed and cut into 1-inch pieces

1 tablespoon kaffir lime leaves, shredded (or zest of 1 lime)

Fresh Thai basil leaves, for garnish

Steamed jasmine rice, for serving

Instructions
 

Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium heat until hot.

    Cook Curry Paste: Add the Panang curry paste to the skillet. Stir and cook for about 2 minutes, allowing the spices to bloom and become aromatic.

      Add Chicken: Toss in the sliced chicken thighs and cook for about 5-7 minutes, or until the chicken is no longer pink and begins to brown.

        Pour Coconut Milk: Slowly add the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

          Season: Add fish sauce and sugar to the pan, mixing well. Taste and adjust seasoning if necessary.

            Add Vegetables: Stir in the sliced red bell pepper and green beans. Cook for an additional 5 minutes, until the vegetables are tender but still crisp.

              Finish with Lime: Stir in the shredded kaffir lime leaves (or lime zest). Remove from heat.

                Serve: Serve hot with steamed jasmine rice, garnished with fresh Thai basil leaves.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings